Salads & sides

Great American Potato Salad

photo by:

kraft

Creamy mayo, hearty potatoes, savory hard-cooked eggs, crunchy celery—ingredients for a quintessentially American side dish. We the people say, "Yum."

time

prep:

30 min

total:

3 hr 30 min

servings

total:

8 servings, 1/2 cup each

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What You Need

1/2

cup KRAFT Real Mayo Mayonnaise

Tbsp. yellow mustard

1/2

tsp. celery seed

1/8

tsp. pepper

1-1/2

lb. white potatoes (about 5), cooked, cooled and cubed

hard-cooked eggs, chopped

onion, chopped

stalks celery, sliced

1/3

cup dill pickle relish

Make It

step 1

MIX first 4 ingredients in large bowl.

step 2

ADD remaining ingredients; mix lightly.

step 3

REFRIGERATE several hours or until chilled.

Kraft Kitchens Tips

Serving Suggestion

For a great summer meal, serve this classic potato salad with grilled chicken breasts and a fresh fruit salad.

Picnic Safety Tip

When taking food to a picnic, do so in an insulated bag with a reusable ice pack. If you don't have any reusable ice packs, freeze individual juice boxes the night before the picnic. When you're ready to go, pack the frozen juice boxes around the foods in the cooler. The juice boxes will keep your food cold and will be thawed when you get to the picnic to serve as cold drinks for the kids.

Substitutes

Substitute MIRACLE WHIP Dressing for the mayo, GREY POUPON Dijon Mustard for the yellow mustard and 1/2 cup CLAUSSEN Sweet Pickle Relish for the dill pickle relish.

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YeseniaSantos

posted:5/20/2012

Absolutely delicious! it was a huge hit with the family and especially with my boyfriend, who normally doesn't fancy potato salad.

a cook

posted:5/17/2012

We really like this recipe, its easy,but just a little to much dill ralish.

Tom0223_2000

posted:8/14/2011

I put in a bit less mayonnaise, and skipped the salt and pepper altogether. The mustard and onion carried the day.

a cook

posted:7/6/2011

This recipe is great. Been looking for a good potato salad, and came across this one via email. Everyone loved it. Would make again for sure.

a cook

posted:7/5/2011

I thought this recipe was good, but the next time I make it - I'll make it with a little less mustard and celery seed. I thought the recipe called for too much and the flavor was a bit overbearing.

skbelgian